{"id":1575,"date":"2023-05-17T08:35:16","date_gmt":"2023-05-17T08:35:16","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1575"},"modified":"2023-05-17T08:49:36","modified_gmt":"2023-05-17T08:49:36","slug":"recette-gaspacho-a-la-mache-sauvage","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-gaspacho-a-la-mache-sauvage","title":{"rendered":"Recette Gaspacho \u00e0 la m\u00e2che sauvage"},"content":{"rendered":"
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Gazpacho von Weinberg-Feldsalat<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Jean-Marie Dumaine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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  • 100g Weinberg-Feldsalat<\/li>
  • 50 g Weinberg-Borretsch (Natterkopf)<\/li>
  • 50 g Tripmadam<\/li>
  • 25 g Gierschstiele<\/li>
  • 10 g Sauerampfer<\/li>
  • 10 g B\u00e4rlauch<\/li>
  • 1 Zwiebel<\/li>
  • 4 Tomaten, geh\u00e4utet<\/li>
  • 1\/2 L Kr\u00e4uterfond, kalt<\/li>
  • 4 EL Oliven\u00f6l<\/li>
  • 2 EL Wei\u00dfbrotkrumen<\/li>
  • 1 TL Meersalz<\/li>
  • Chilipulver<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Alle Salatzutaten sehr fein hacken. Den Kr\u00e4uterfond, das Oliven\u00f6l und die Brotkrumen dazugeben und gut verr\u00fchren. Abschmecken und sofort gut gek\u00fchlt servieren.<\/p>

    => Pflanzen k\u00f6nnen je nach Verf\u00fcgbarkeit variieren. Nur der Sauerampfer bringt einen Hauch S\u00e4ure mit, der durch einen Hauch Essig ersetzt werden k\u00f6nnte, und der B\u00e4rlauch bringt einen kleinen Knoblauch-Geschmack mit, der durch eine gehackte Knoblauchzehe ersetzt werden k\u00f6nnte.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    Gaspacho \u00e0 la m\u00e2che sauvage Recette de Jean-Marie Dumaine Ingr\u00e9dients pour 4 personnes 100 g de m\u00e2che sauvage 50 g de vip\u00e9rine 50 g de s\u00e9dum blanc (Trique-Madame) 25 g de queues d’\u00e9gopode 10 g d’oseille 10 g d’ail des ours 1 oignon 4 tomates mond\u00e9es 1\/2 L de jus de l\u00e9gumes froid 4 c […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","iawp_total_views":12,"footnotes":""},"class_list":["post-1575","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Gaspacho \u00e0 la m\u00e2che sauvage - 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